Shelling peas is far from the most-enticing kitchen task. Still, when spring's nimble green orbs debut, this soup proves the manual labor is well worth the effort. Anthony Strong, the chef at San Francisco's Locanda, a new Roman-inspired restaurant from the creators of Delfina, uses both the freshly shelled peas and their pods to create this intensely flavored soup. He also adds a bonus dose of spring flavor courtesy of crisp pea shoots and lettuce, and intensifies the soup with a robust stock made from prosciutto hock and Parmesan rind. This soup's concentrated spring flavors will have us clamoring for our soupspoons long into the season.